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Lemon Basil Crackers

Lemon Basil Crackers

22 Minutes Prep + 20 Minutes Cooking + 10 MInutes Cooling

8 Servings (5 crackers each 1 1/2 inch/5 cm round)



Position oven rack in bottom third of oven. Preheat oven to 325˚ (160˚ C).

In a food processor combine canary seed flour, almond flour, toasted alpiste, lemon zest, basil, pepper, baking soda, baking powder and garlic. Blend.

With processor running, drizzle in olive oil. Mix until absorbed.

Continue running processor, add lemon juice and 1 tbsp (15 mL) of water at a time until a ball of pliable dough forms.

Remove dough from processor and place on a lightly gluten-free floured counter. Cover with plastic wrap and roll to a 9 x 12 inch (22 x 30 cm) rectangle.

Using a 1 1/2 inch (6 cm) round cutter, cut out crackers. Dock each with a fork three times. With a thin spatula, remove biscuits to a parchment or silicone mat lined baking sheet.

Bake 18 to 22 minutes until firm to the touch and golden on the edges. Remove from oven. Let cool 10 minutes on baking sheet.


1 cup (250 mL) alpiste flour

1/2 cup (125 mL) almond flour

2 Tbsp (25 mL) toasted alpiste, ground (pulsed 4 times in coffee grinder)

1 tsp (5 mL) lemon zest

1 tsp (5 mL) crushed dry basil

1/2 tsp (2 mL) coarsley ground black pepper

1/2 tsp (2 mL) baking soda

1/2 tsp (2 mL) baking powder

1/4 tsp (1 mL) granulated garlic

2 Tbsp (25 mL) olive oil

1 Tbsp (15 mL) lemon juice

4 Tbsp (60 mL) cold water, 1 Tbsp (15 mL) at a time

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